A Tale of Two Casseroles

I like to call this "Italian Shepherd's Pie". I've made several versions of this casserole--one that Joe, my husband, adores, and the other is my personal favorite. The recipes, both with slight changes, are included below.

Version A (a.k.a. My Favorite)


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
1 lb. ground beef, browned and drained
1/2 C. chopped onion
2 C. bell pepper
1 14.5 oz. can of Italian Stewed tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

1. Stir 1/2 C. cheese into potatoes; set aside.

2. In a large skillet, add onion, bell pepper. Cook until tender. Add ground beef, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer mixture into a 2 qt. casserole dish.

3. Spoon mashed potato in mounds on top of ground beef mixture, the spread to cover. Sprinkle the top with the remianing cheese and paprka.

4. Bake in a 375 oven for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving.

Husband Rating: C
PointsPlus: 7 per serving (cut into 6 pieces prior to serving)
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Version B (a.k.a. Joe's favorite)--Changes are indicated in bold


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
3/4 lb. ground beef, browned and drained
1/4 lb. sweet Italian sausage, browned and drained
1/2 C. chopped onion
2 C. green beans (or peas)
1 14.5 oz. can of diced tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

Follow the same directions as above, substituting ingredients as needed.

Husband Rating: A
PointsPlus 8 per serving